Flounder Fillets a la Moutarde Recipe
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Prep Time
15 mins
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Cook Time
3 mins
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Total Time
18 mins
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Servings
4 people
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Course
Main Course
Flounder Fillets a la Moutarde Recipe
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 8 small skinless, boneless flounder fillets, about 1¼ pounds
- salt to taste
- black pepper to taste
- 1 tablespoon peanut oil vegetable or corn oil
- 2 tablespoons mayonnaise preferably homemade
- 1 tablespoon mustard such as Dijon or Dusseldorf, imported
- 2 teaspoons parsley finely chopped
- 4 lemon wedges
Instructions
- Start by taking the fish out of the refrigerator while you prep the ingredients and preheat the broiler.
- Before preheating the broiler, be sure to get the top oven rack into a position so the fish is about 3 to 4 inches from the broiler heat source. You don't want to be messing with the rack after it gets hot.
- In a medium sized bowl, mix the mayonnaise and mustard and stir in the parsley.
- Place the flounder fillets onto a baking sheet. I sprayed my baking sheet with a little oil first to prevent sticking.
- Brush the mayo/mustard mix evenly over the fillet(s) and place the pan under the broiler about 3 to 4 inches from the heat source.
- The recipe says to "broil for about 1 minute or until golden brown on top and the fish is just cooked through." Now maybe Craig Claiborne's flounder fillets were thinner than mine, but I found it took 2 to 3 minutes for them to be cooked through so keep a close watch on them when cooking.
- Serve with potatoes or rice, a favorite vegetable and don't forget to add the lemon wedges.
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